AuthorSamuel DietzmannCanned artichokes are packed in water with salt and citric acid, so they need to be rinsed very well, drained, and then blotted dry with a paper towel before using. If you add them directly to the dip without first rinsing them, they will give the dip an off flavor.
Make-Ahead Instructions: The dip can be made up to 3 days ahead of time and refrigerated in a covered container. Reheat on the stovetop over medium heat, adding a bit more half & half to thin the dip, if necessary
Melt the butter in a medium saucepan over medium heat.
Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes.
Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
Add the flour and cook, stirring constantly, for 1 minute.
Pour in the half & half, and then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes.
Stir in the Cheddar, Parmigiano Reggiano, salt, and pepper and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes.
Transfer the dip to a serving bowl and serve with tortilla chips.
Ingredients
Directions
Melt the butter in a medium saucepan over medium heat.
Add the onion and cook, stirring frequently, until soft and translucent, 3 to 4 minutes.
Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
Add the flour and cook, stirring constantly, for 1 minute.
Pour in the half & half, and then add the spinach and artichokes. Cook, stirring occasionally, until hot and thickened, about 2 minutes.
Stir in the Cheddar, Parmigiano Reggiano, salt, and pepper and cook, stirring constantly, until the cheese is melted, 1 to 2 minutes.
Transfer the dip to a serving bowl and serve with tortilla chips.
